1 cup whole black gram (whole urad dal)
½ cup kidney beans (rajma)
4 cups water
1 tsp cumin or ½ tsp cumin powder (Jeera)
½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder (haldi)
2 medium size tomatoes, chopped
1 medium size onion, chopped
4-5 garlic (lahsun), finely chopped
1 inch ginger (adrak), finely chopped
1 tsp punjabi garam masala
2 to 3 tbsp butter or ghee or oil
2 to 3 tbsp full fat cream (optional)
salt as required
few coriander leaves for garnishing (optional)
Soak both the rajma and urad dal in water for about 5 to 6 hours.
In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
Add water. Pressure cook for about 12-15 whistles.
Open and check if the lentils are cooked.
You should be able to mash both the urad dal and rajma with spoon if they are cooked completely.
If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
Add water if required.
Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes.
You can Garnish Dal Makhani with coriander-cilantro leaves (optional).
Serve dal makhani hot with hot rotis, naan, or jeera rice.
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